900 grams is how many pounds of potatoes
Calories potatoes raw
A life without potatoes: at least in this country that would be hardly conceivable. The plant, which operates botanically under the Latin name Solanum tuberosum, is - depending on the region - also known as the earth apple or ground pear. As “original German” the potato may seem, its origins are in the Andes. From there the tuber came to Germany, more precisely to Prussia, in the 18th century.
Botanical characteristics of potatoes
What is commonly known as a potato are the tubers of the plant of the same name that grow in the ground. The actual plant grows up to one meter above ground, but can also "climb" above the ground.
The flowers of the potatoes are shaped like small bells and are white with a bluish tinge. The potatoes themselves are by no means the fruit of the plant, which is a yellowish-green berry with numerous seeds. These berries are - like the other green parts of the potato plant - inedible. Potatoes that have taken on a greenish color when stored in the light should also not be eaten.
In order to grow ideally and achieve maximum yields, potatoes need daytime temperatures between 18 and 20 degrees Celsius. The soil temperature must be at least 15 degrees Celsius - even at night - to ensure the growth of the tuber. If the temperature falls below a minimum of ten degrees Celsius or exceeds 30 degrees Celsius, potatoes will not thrive.
In order to grow potatoes, the so-called sprout potatoes must be planted in the ground. In industrial cultivation, planting machines are used for this purpose, which both plant the tubers and pour the soil over them. The herb or the aboveground plant dies after the harvest and offers no agricultural use.
Potatoes are divided into early, medium early and late varieties. The harvest takes place between June and October. The most famous varieties include the Linda, Agria, Sieglinde or the Bamberg croissant.
Nutritional values of potatoes
The nutritional value of potatoes is undisputed. Although it is actually a vegetable, the golden yellow tubers are mostly used as a side dish. The water content of the potato is 77 percent. The potatoes get their high calorific value of 71 kcal per 100 grams from the proportion of 15 percent carbohydrates. The tubers also contain two percent protein and 0.1 percent fat and 2.1 percent fiber. The amount of protein may seem small at first glance. However, it is a highly usable and nutritious protein that makes the potato unique in this field.
Finally, many vitamins such as B1, B2 and C as well as sodium, potassium, magnesium, calcium, phosphorus and iron are also worth mentioning.
Use of the potato
Potatoes are used in many ways in the kitchen. It is important that the tubers always have to be prepared. The reason lies in the solanine that raw potatoes use to protect themselves from potential predators.
In addition to boiled potatoes, the delicious energy donors can also be fried, deep-fried or baked. The fact that a distinction is made between firm, predominantly firm and floury cooking varieties means that the right potato can be found for almost every purpose.
Apart from the preparation for food, potatoes are also used as fodder crops and in alcohol production.
Origin and worldwide distribution
The triumph of potatoes in Germany cannot be compared with any other vegetable. It was not until the 16th century that the originally South American plant came to Europe and was initially used as an ornamental plant.
The first cultivation in Germany was probably carried out in 1647 by Emperor Ferdinand III. However, the development received a special boost from the so-called "Potato Order" of the Prussian King Friedrich II nationwide enforcement.
Today, with an annual cultivation volume of 10.6 million tons (2012), Germany ranks sixth among the potato-growing countries after China, India, Russia, Ukraine and the USA.
Similar varieties: tomato | Peppers | aubergine
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